Delicious shredded zucchini is combined with a spice cake and then all topped with an amazing crumb topping and a vanilla glaze. This is a great after school snack and my 8 year old absolutely loves it!
Ingredients:
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Cake
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted + slightly cooled
- 1/3 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, no need to blot dry)
Vanilla Icing (optional)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
- 1/4 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, springform pan, or pie dish or line with parchment paper. Set aside.
Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Mix in the melted butter. Don’t over-mix; you want the flour-y crumbles!
Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract together in a medium bowl, then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pour/spread into prepared baking pan, then sprinkle the crumb topping evenly on top.
Bake for 35-38 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. (A few moist crumbs are ok!) If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Make the vanilla icing: Simply whisk all of the glaze ingredients together and set aside until ready to drizzle over cake.
Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. Then drizzling with vanilla icing while the cake is still warm!
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
